These hearty Paleo Breakfast Bowls are filled with sauteed greens and eggs and topped with a rich, nutty Tahini Sauce–the perfect nutrient-packed way to start the day!
This post is sponsored by Silver Fern. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Elle Fait possible!
Paleo Breakfast Bowls with Tahini Sauce
Breakfast is the absolute best meal of the day– am I right? Whether you want to go sweet or savory with it you have all the best options, from eggs and sausage to pancakes to these hearty breakfast bowls. Maybe it’s because I’m a morning person or because its the first thing I do after a rough workout, but I just love everything about that first meal of the day.
It wasn’t all that long ago that I couldn’t eat vegetables for breakfast without suffering major bloating for the rest of the day, which made breakfast a lot less fun. I used to avoid eating much at all until dinner when I wasn’t going anywhere and could just sit out the bloat on the couch. This usually meant that I ate way too much to make up for barely eating all day and only made matters worse (and ruined my sleep).
Last year I had some gut tests done and found that I have a very poor microbiome, which largely contributes to the bloating that I get when I eat fiber or too much fat or protein. After finishing a round of parasite medication, a naturopath suggested that I try taking some enzymes and probiotics, all of which were a waste of money. Theoretically, the enzymes would help my body to digest and absorb the nutrients in my food while the probiotics would help replenish my gut bacteria. But not all supplements are created equal, nor do they work with every body. I tried pill after pill and nothing made my bloating any better.
Enter: Silver Fern.
I had almost given up when I came across Silver Fern brand, and I can’t even begin to tell you how grateful I am for their company. I take their enzymes with breakfast and dinner and their probiotics right before bed and I can finally eat normal meals without looking pregnant immediately after. I’ve always been a lean, muscular girl, but this is the first time my stomach has actually reflected how much I work out and prioritize healthy eating.
The reason their enzymes have worked so well for me is because they cover two bases that a lot of other enzymes fail on (I spent a loooot of time comparing the labels.) Spectrum (the pH spectrum) and Potency (strength of the enzymes) are the two things that really matter here, and Silver Fern has gone above and beyond to create a product that excels in both areas.
Whether you struggle from an autoimmune disease or are looking for ways to get more out of what you’re eating, I highly recommend adding Silver Fern’s supplements to your routine. You can get 10% off of their supplements with code MORIAH10 here on the Silver Fern Site.
What you need to make Paleo Breakfast bowls:
Now that you’ve got your enzymes, it’s time for a veggie packed, nutrient-dense breakfast! I love making a breakfast bowl involving some leftover veggies, some greens, and a good source of protein like eggs or homemade sausages.
These particular bowls are made with sauteed kale and spinach, roasted carrots, eggs, and a tahini dressing for some healthy fat. You can also add some dill and avocado for the finishing touches! I also like adding a dash of red pepper
How to customize your breakfast bowls:
The best thing about these bowls is that you can customize them to use what you happen to have on hand in the fridge. You can swap out the carrots for sweet potato, the spinach and kale for other greens, and you can do sausage instead of eggs if that’s better for your stomach. Whatever floats your boat! Here’s a list of other ingredients to think about adding to your breakfast bowls:
- Roasted Broccoli
- Roasted Cauliflower
- Fresh Lemon Juice
- Nutritional Yeast
- Butternut squash
Paleo Breakfast bowls with Tahini Sauce
These hearty Paleo Breakfast Bowls are filled with sauteed greens and eggs and topped with a rich, nutty Tahini Sauce--the perfect nutrient-packed way to start the day!
- 2 tbsp coconut oil divided
- 4 carrots peeled and sliced
- 2 tbsp coconut aminos
- 1 cup spinach
- 2 cups kale
- 4 eggs
- 4 cup tahini
- 1 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 tsp salt
- 3 tbsp water
- fresh dill
- green onions thinly sliced
Heat the oil in a skillet over medium high heat. Add the carrots and cook, stirring occasionally, for about 6-7 minutes to brown. Add coconut aminos to the carrots and saute until the carrots are coated and the sauce has thickened. Remove and set aside.
Add spinach and kale to the skillet and saute for 2-3 minutes, or until the greens wilt. Move the greens and carrots to two bowls, then crack the eggs into the same pan adding a bit more oil if needed. Cook the eggs to the desired consistency and then place on top o the veggies. Top with sprouts, dill, and scallions if desired, then drizzle with the tahini sauce.
For the sauce:
Combine everything in a food processor and blend until smooth, about 20 seconds.